KR20220075100A - A rice noodle using seaweed and manufacturing method of the same - Google Patents
A rice noodle using seaweed and manufacturing method of the same Download PDFInfo
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- KR20220075100A KR20220075100A KR1020200162633A KR20200162633A KR20220075100A KR 20220075100 A KR20220075100 A KR 20220075100A KR 1020200162633 A KR1020200162633 A KR 1020200162633A KR 20200162633 A KR20200162633 A KR 20200162633A KR 20220075100 A KR20220075100 A KR 20220075100A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 70
- 241001474374 Blennius Species 0.000 title claims abstract description 68
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 60
- 238000000034 method Methods 0.000 claims abstract description 9
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- 150000001413 amino acids Chemical class 0.000 claims description 10
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- 239000008272 agar Substances 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
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- 229920002678 cellulose Polymers 0.000 claims description 4
- 235000005206 Hibiscus Nutrition 0.000 claims description 3
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims description 3
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
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- 240000008620 Fagopyrum esculentum Species 0.000 description 1
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- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
본 발명은 해조류 쌀국수 및 이의 제조방법에 관한 것으로서, 해조류를 이용하여 쌀에 없는 글루텐의 기능을 보완하여 식감을 개선한 해조류 쌀국수 및 이의 제조방법에 관한 것이다. 본 발명에 따른 해조류 쌀국수 및 이의 제조방법은 해조류를 이용하여 쌀에 없는 글루텐의 기능을 보완하여 식감을 개선할 수 있고, 제면적성을 향상시킬 수 있으며, 쌀과 해조류의 조합에 의해 영양성분이 우수한 건면을 제공할 수 있다. The present invention relates to seaweed rice noodles and a method for manufacturing the same, and to seaweed rice noodles with improved texture by supplementing the function of gluten absent in rice using seaweed, and a method for manufacturing the same. Seaweed rice noodles and a method for manufacturing the same according to the present invention can improve texture by supplementing the function of gluten that is absent in rice using seaweed, improve noodle making properties, and have excellent nutritional components by combining rice and seaweed Dry noodles can be provided.
Description
본 발명은 해조류 쌀국수 및 이의 제조방법에 관한 것으로서, 해조류를 이용하여 쌀에 없는 글루텐의 기능을 보완하여 식감을 개선한 해조류 쌀국수 및 이의 제조방법에 관한 것이다.The present invention relates to seaweed rice noodles and a method for manufacturing the same, and to seaweed rice noodles with improved texture by supplementing the function of gluten absent in rice using seaweed, and a method for manufacturing the same.
통상, 국수는 보통 밀가루를 주원료로, 밀가루를 반죽하여 가느다란 형상의 면발로 성형한 다음 끓는 물에 일정시간 가열하여 국물에 말거나 비벼 먹는 음식이다. 이러한 국수는 밀가루 음식을 좋아하지 않는 사람들은 밀가루로 만들어진 국수보다 쌀, 보리, 메밀 등과 같은 곡물을 주원료로 제조한 국수를 찾고 있는 실정이다. 특히, 쌀을 주원료한 쌀국수는 주재료를 구하기 쉽고, 타 곡물에 비하여 거부감이 없고, 소비 촉진을 위하여 많이 이용되고 있는 실정이다.In general, noodles are usually made of wheat flour as a main ingredient, kneaded with wheat flour, molded into thin noodles, and then heated in boiling water for a certain period of time to roll or rub in the soup. People who do not like wheat noodles are looking for noodles made from grains such as rice, barley, and buckwheat as main ingredients rather than noodles made from wheat. In particular, rice noodles made from rice are easy to obtain as a main ingredient, have no objection compared to other grains, and are widely used to promote consumption.
그런데, 쌀을 이용하여 국수로 제조하는 경우에는 다량의 섬유질이나 단백질이 포함되어 건강에 이로운 장점이 있지만, 쌀 자체의 성분으로 인해 점탄성이 낮아 쫄깃쫄깃한 면발을 제조하기 어려운 단점으로 인하여 사용범위가 제한되어 보급화 되지 못하는 문제점이 있었다.However, in the case of making noodles using rice, it contains a large amount of fiber or protein, which is beneficial to health. There was a problem that it could not be disseminated.
즉, 이러한 쌀국수의 단점 때문에 지금까지 밀가루(소맥분)를 이용하여 만들어 왔으나, 영양 성분의 면에서 쌀이 우수하고 문화적인 특성상 한국인에게는 쌀이 더 적합하다는 등의 여러 이유에서, 쌀을 이용하여 국수면을 제조하고자 하려는 여러 가지 제안이 도입되었으나 아직까지 식감이 우수한 쌀국수의 제조는 어려운 실정이다.In other words, because of these shortcomings, wheat flour (wheat flour) has been used to make noodles, but for various reasons, such as rice is excellent in terms of nutrients and rice is more suitable for Koreans due to cultural characteristics, rice noodles are used for noodles. Although various proposals have been introduced to manufacture rice noodles, it is still difficult to manufacture rice noodles with excellent texture.
본 발명의 목적은 상기와 같은 문제점을 개선하기 위하여 발명된 것으로, 해조류를 이용하여 쌀에 없는 글루텐의 기능을 보완하여 식감을 개선한 해조류 쌀국수 및 이의 제조방법을 제공하는 것이다. It is an object of the present invention to provide seaweed rice noodles with improved texture by using seaweed to supplement the function of gluten that is absent in rice using seaweed, and to provide a method for manufacturing the same.
본 발명의 일 실시예에 따르면, (a) 다시마 분말, 미역 분말, 톳 분말, 한천, 아미노산 및 식이섬유를 물에 첨가하고, 5분 내지 1시간 동안 교반하여 해조류 혼합물을 제조하는 단계; (b) 상기 해조류 혼합물을 12 시간 내지 48 시간 동안 숙성하여 해조류 숙성 원료를 제조하는 단계; (c) 상기 해조류 숙성 원료에 쌀가루, 전분 및 이스트를 첨가한 후 혼합하여 1차 반죽을 제조하는 단계; (d) 1차 반죽을 발효시키는 단계; (e) 발효된 1차 반죽을 10 내지 30˚C 까지 냉각하는 단계; (f) 냉각된 1차 반죽을 믹싱하여 2차 반죽을 제조하는 단계; (g) 2차 반죽을 성형기에서 익혀서 압출 성형하여 면을 제조하는 단계; (h) 상기 면을 1 내지 10˚C에서 저온 숙성하는 단계; (i) 저온 숙성된 상기 면을 -30 내지 -45˚C의 온도로 10 내지 24시간 동안 급속동결하는 단계; 및 (j) 급속동결된 상기 면을 상온에서 6 내지 15시간 동안 해동하고, 건조기로 12 내지 48 시간 동안 건조시켜 쌀국수를 제조하는 단계;를 포함하는 해조류 쌀국수의 제조방법이 제공된다.According to an embodiment of the present invention, (a) preparing a seaweed mixture by adding kelp powder, seaweed powder, seaweed powder, agar, amino acid and dietary fiber to water and stirring for 5 minutes to 1 hour; (b) aging the seaweed mixture for 12 to 48 hours to prepare a raw material for aging seaweed; (c) preparing a primary dough by adding rice flour, starch and yeast to the raw material for aging seaweed and mixing; (d) fermenting the primary dough; (e) cooling the fermented primary dough to 10 to 30 ˚C; (f) mixing the cooled primary dough to prepare a secondary dough; (g) preparing noodles by extruding the secondary dough in a molding machine; (h) low-temperature aging the noodles at 1 to 10 ˚C; (i) quick-freezing the noodles aged at a low temperature at a temperature of -30 to -45 ˚C for 10 to 24 hours; and (j) thawing the quick-frozen noodles at room temperature for 6 to 15 hours, and drying them with a dryer for 12 to 48 hours to prepare rice noodles.
단계 (a)에서, 상기 해조류 혼합물은, 물 100 중량부에 있어서, 다시마 분말 10 내지 50 중량부; 미역 분말 10 내지 50 중량부; 톳 분말 5 내지 40 중량부; 한천 1 내지 10 중량부; 아미노산 1 내지 10 중량부; 및 식이섬유 5 내지 20 중량부;를 혼합하고, 교반한 것일 수 있다. In step (a), the seaweed mixture, in 100 parts by weight of water, 10 to 50 parts by weight of kelp powder; 10 to 50 parts by weight of seaweed powder; 5 to 40 parts by weight of hibiscus powder; 1 to 10 parts by weight of agar; 1 to 10 parts by weight of amino acids; and 5 to 20 parts by weight of dietary fiber; may be mixed and stirred.
단계 (c)에서, 1차 반죽은 상기 해조류 숙성 원료 100 중량부에 있어서, 쌀가루 500 내지 1,500 중량부; 전분 50 내지 400 중량부; 및 이스트 10 내지 100 중량부;를 첨가한 후 혼합한 것일 수 있다. In step (c), the first dough is 500 to 1,500 parts by weight of rice flour in 100 parts by weight of the raw material for aging seaweed; 50 to 400 parts by weight of starch; and 10 to 100 parts by weight of yeast; may be mixed after adding.
상기 다시마 분말, 미역 분말, 톳 분말 및 쌀가루는 200 내지 500 메쉬로 분쇄된 것일 수 있다. The kelp powder, seaweed powder, seaweed powder, and rice powder may be pulverized to 200 to 500 mesh.
상기 아미노산은 글리신인 것일 수 있다. The amino acid may be glycine.
상기 식이섬유는 셀룰로오스일 수 있다. The dietary fiber may be cellulose.
본 발명에 따른 해조류 쌀국수 및 이의 제조방법은 해조류를 이용하여 쌀에 없는 글루텐의 기능을 보완하여 식감을 개선할 수 있고, 제면적성을 향상시킬 수 있으며, 쌀과 해조류의 조합에 의해 영양성분이 우수한 건면을 제공할 수 있다. Seaweed rice noodles and a method for manufacturing the same according to the present invention can improve texture by supplementing the function of gluten that is absent in rice using seaweed, improve noodle making properties, and have excellent nutritional components by combining rice and seaweed Dry noodles can be provided.
도 1은 본 발명의 일 실시예에 따라 제조된 해조류 쌀국수의 사진이다.
도 2는 본 발명의 일 실시예에 따라 제조된 해조류 쌀국수의 사진이다. 1 is a photograph of seaweed rice noodles prepared according to an embodiment of the present invention.
2 is a photograph of seaweed rice noodles prepared according to an embodiment of the present invention.
이하, 본 발명을 상세하게 설명한다. 본 발명을 설명함에 있어서 관련된 공지 구성 또는 기능에 대한 상세한 설명은 생략할 수 있다.Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.
본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적 의미로 한정되어 해석되지 아니하며, 본 발명의 기술적 사항에 부합하는 의미와 개념으로 해석되어야 한다.The terms or words used in the present specification and claims are not limited to a conventional or dictionary meaning, and should be interpreted as meanings and concepts consistent with the technical matters of the present invention.
본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 바람직한 실시예이며, 본 발명의 기술적 사상을 모두 대변하는 것이 아니므로, 본 출원 시점에서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있다.The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them at the time of the present application there may be
이하, 본 발명의 해조류 쌀국수의 제조방법에 대해 설명하도록 한다.Hereinafter, a method for producing seaweed rice noodles of the present invention will be described.
먼저, 다시마 분말, 미역 분말, 톳 분말, 한천, 아미노산 및 식이섬유를 물에 첨가하고, 5분 내지 1시간 동안 교반하여 해조류 혼합물을 제조한다(단계 a).First, kelp powder, seaweed powder, seaweed powder, agar, amino acids and dietary fiber are added to water and stirred for 5 minutes to 1 hour to prepare a seaweed mixture (step a).
물 100 중량부에 있어서, 다시마 분말 10 내지 50 중량부; 미역 분말 10 내지 50 중량부; 톳 분말 5 내지 40 중량부; 한천 1 내지 10 중량부; 아미노산 1 내지 10 중량부; 및 식이섬유 5 내지 20 중량부;를 혼합하고, 교반한 것일 수 있다. In 100 parts by weight of water, 10 to 50 parts by weight of kelp powder; 10 to 50 parts by weight of seaweed powder; 5 to 40 parts by weight of hibiscus powder; 1 to 10 parts by weight of agar; 1 to 10 parts by weight of amino acids; and 5 to 20 parts by weight of dietary fiber; may be mixed and stirred.
상기 다시마 분말, 미역 분말, 톳 분말은 200 내지 500 메쉬로 분쇄된 것일 수 있다. The kelp powder, seaweed powder, and shiitake powder may be pulverized to 200 to 500 mesh.
상기 아미노산은 글리신일 수 있다. 상기 아미노산은 해조류(다시마, 미역, 톳 등)의 탁한 맛을 완화시켜 면의 풍미를 향상시킬 수 있다. The amino acid may be glycine. The amino acid may improve the flavor of noodles by alleviating the turbid taste of seaweed (kelp, seaweed, seaweed, etc.).
상기 식이섬유는 셀룰로오스일 수 있다. 상기 식이섬유는 건조된 쌀국수 면의 경도를 완화시키고 수분 이동을 용이하게 만들어, 면의 식감을 향상시킬 수 있다. 또한, 쌀국수를 섭취한 후 포만감을 주는 동시에 소화가 잘되도록 소화력에 도움을 줄 수 있다. The dietary fiber may be cellulose. The dietary fiber relieves the hardness of the dried rice noodles and facilitates moisture movement, thereby improving the texture of the noodles. In addition, after eating rice noodles, it gives a feeling of satiety and at the same time can help digestion so that digestion is good.
상기 한천은 수분 함유율을 향상시켜, 쌀국수가 수분을 잘 흡수하고 최종 쌀국수 제품의 복원력이 향상되도록 할 수 있다.The agar can improve the water content, so that the rice noodles absorb moisture well and the restoring force of the final rice noodle product is improved.
다음으로, 상기 해조류 혼합물을 12 시간 내지 48 시간 동안 숙성하여 해조류 숙성 원료를 제조한다(단계 b).Next, the seaweed mixture is aged for 12 to 48 hours to prepare a raw material for aging seaweed (step b).
상기 숙성은 20 내지 50˚C에서 수행될 수 있다.The aging may be performed at 20 to 50 ˚C.
다음으로, 상기 해조류 숙성 원료에 쌀가루, 전분 및 이스트를 첨가한 후 혼합하여 1차 반죽을 제조한다(단계 c).Next, rice flour, starch, and yeast are added to the raw material for aging seaweed, and then mixed to prepare a primary dough (step c).
여기서 1차 반죽은 상기 해조류 숙성 원료 100 중량부에 있어서, 쌀가루 500 내지 1,500 중량부; 전분 50 내지 400 중량부; 및 이스트 10 내지 100 중량부;를 첨가한 후 혼합한 것일 수 있다. Here, the first dough is 500 to 1,500 parts by weight of rice flour in 100 parts by weight of the raw material for aging seaweed; 50 to 400 parts by weight of starch; and 10 to 100 parts by weight of yeast; may be mixed after adding.
상기 쌀가루는 200 내지 500 메쉬로 분쇄된 것일 수 있다. The rice flour may be pulverized to 200 to 500 mesh.
다음으로, 1차 반죽을 발효시킨다(단계 d).Next, the primary dough is fermented (step d).
상기 발효는 30 내지 40˚C 에서 12 내지 48시간 동안 수행될 수 있다. The fermentation may be performed at 30 to 40 ˚C for 12 to 48 hours.
다음으로, 발효된 1차 반죽을 10 내지 30˚C 까지 냉각한다(단계 e).Next, the fermented primary dough is cooled to 10 to 30˚C (step e).
다음으로, 냉각된 1차 반죽을 믹싱하여 2차 반죽을 제조한다(단계 f).Next, the cooled primary dough is mixed to prepare a secondary dough (step f).
상기 믹싱은 치대어 반죽하는 것으로 통상적으로 알려진 반죽하는 방식을 의미한다.The mixing refers to a kneading method commonly known as kneading by kneading.
다음으로, 2차 반죽을 성형기에서 익혀서 압출 성형하여 면을 제조한다(단계 g).Next, the secondary dough is cooked in a molding machine and extruded to prepare noodles (step g).
상기 압출 성형은 구체적으로 설명하면, 먼저 성형기에서 1차 압출을 수행한 후, 2차 압출을 수행한다. 다음으로, 면대성형을 통해 면을 제조한다. The extrusion molding is described in detail, first performing primary extrusion in a molding machine, and then performing secondary extrusion. Next, noodles are prepared through face-to-face molding.
다음으로, 상기 면을 1 내지 10˚C에서 저온 숙성한다(단계 h).Next, the noodles are aged at a low temperature at 1 to 10 °C (step h).
상기 저온 숙성은 5 내지 24 시간 동안 수행될 수 있다. The low-temperature aging may be performed for 5 to 24 hours.
다음으로, 저온 숙성된 상기 면을 -30 내지 -45˚C의 온도로 10 내지 24시간 동안 급속동결한다(단계 i).Next, the low-temperature aged noodles are rapidly frozen at a temperature of -30 to -45 ˚C for 10 to 24 hours (step i).
상기 급속동결을 통해 면의 식감을 개선할 수 있다.Through the rapid freezing, it is possible to improve the texture of the noodles.
마지막으로, 급속동결된 상기 면을 상온에서 6 내지 15시간 동안 해동하고, 건조기로 12 내지 48 시간 동안 건조시켜 쌀국수를 제조한다(단계 j).Finally, the quick-frozen noodles are thawed at room temperature for 6 to 15 hours and dried in a dryer for 12 to 48 hours to prepare rice noodles (step j).
실시예: 해조류 쌀국수의 제조Example: Preparation of Seaweed Rice Noodles
다시마 분말 300g, 미역 분말 300g, 톳 분말 200g, 한천 50g, 글리신 50g 및 셀룰로오스 100g을 물 1,000g에 첨가하고, 30분 동안 교반하여 해조류 혼합물을 제조한다. 300 g of kelp powder, 300 g of seaweed powder, 200 g of shiitake powder, 50 g of agar, 50 g of glycine and 100 g of cellulose were added to 1,000 g of water, and stirred for 30 minutes to prepare a seaweed mixture.
상기 해조류 혼합물을 40˚C에서 24 시간 동안 숙성하여 해조류 숙성 원료를 제조한다. The seaweed mixture is aged at 40 ˚C for 24 hours to prepare a raw material for aging seaweed.
상기 해조류 숙성 원료 100g에 쌀가루 1,000g, 전분 200g 및 이스트 20g을 첨가한 후 혼합하여 1차 반죽을 제조한다. A primary dough is prepared by adding 1,000 g of rice flour, 200 g of starch, and 20 g of yeast to 100 g of the raw material for aging seaweed and mixing them.
1차 반죽을 35˚C 에서 24시간 동안 발효시킨다. The first dough is fermented at 35˚C for 24 hours.
발효된 1차 반죽을 25˚C 까지 냉각한다. Cool the fermented primary dough to 25˚C.
냉각된 1차 반죽을 20분 동안 치대어 2차 반죽을 제조한다. The second dough is prepared by kneading the cooled primary dough for 20 minutes.
2차 반죽을 성형기에서 익혀서 1차 압출하고, 다음으로 2차 압출한다. 다음으로 면대성형하여 면을 제조한다. The secondary dough is cooked in a molding machine and extruded first, and then extruded secondarily. Next, the noodles are prepared by face-to-face molding.
상기 면을 5˚C에서 10시간 동안 저온 숙성한다. The noodles are aged at a low temperature at 5˚C for 10 hours.
저온 숙성된 상기 면을 -40˚C의 온도로 12시간 동안 급속동결한다. The low-temperature aged noodles are rapidly frozen at a temperature of -40˚C for 12 hours.
급속동결된 상기 면을 상온에서 12시간 동안 해동하고, 건조기로 24시간 동안 건조시켜 쌀국수를 제조한다. 제조된 쌀국수의 사진을 도 1 및 도 2에 나타내었다.The quick-frozen noodles are thawed at room temperature for 12 hours and dried for 24 hours in a dryer to prepare rice noodles. Pictures of the prepared rice noodles are shown in FIGS. 1 and 2 .
비교예: 쌀국수의 제조Comparative Example: Preparation of Rice Noodles
해조류 숙성 원료 100g 대신에 물 50g과 쌀가루 50g을 혼합한 혼합물 100g을 사용하는 것을 제외하고는 동일한 방법으로 쌀국수를 제조하였다. Rice noodles were prepared in the same manner except that 100 g of a mixture of 50 g of water and 50 g of rice flour was used instead of 100 g of the raw material for aging seaweed.
시험예: 관능 평가Test example: sensory evaluation
본 발명에 따른 해조류 쌀국수의 관능적 특성을 관찰하기 위해, 실시예 및 비교예에서 각각 제조된 쌀국수를 이용하여 다음과 같이 관능검사를 실시하였다. In order to observe the sensory characteristics of seaweed rice noodles according to the present invention, the following sensory tests were performed using the rice noodles prepared in Examples and Comparative Examples, respectively.
관능검사는 식품 관련 분야에서 3년 이상의 관능검사 경력을 가진 패널 30명(남여 각각 15명)을 대상으로 7점 척도법(7점 : 아주 좋다, 6점 : 좋다, 5점 : 조금 좋다, 4점 : 보통이다, 3점 : 조금 나쁘다, 2점 : 나쁘다, 1점 : 아주 나쁘다)으로 실시하였다. 관능검사 항목으로는 색감, 조직감, 맛, 향 및 전체적인 기호도와 같은 총 5가지 관능항목으로 평가하였다.The sensory test was conducted on a 7-point scale (7 points: very good, 6 points: good, 5 points: slightly good, 4 points) targeting 30 panelists (15 males and females each) with more than 3 years of sensory testing experience in the food-related field. : average, 3 points: slightly bad, 2 points: bad, 1 point: very bad). As the sensory test items, a total of five sensory items such as color, texture, taste, aroma and overall preference were evaluated.
상기 표 1에서 보듯이, 색감, 맛과 향은 실시예와 비교예가 유사하게 나타났으나, 조직감과 전체적인 기호도 평가에서 본 발명에 따라 제조된 실시예가 비교예에 비해 우수한 평가를 받았다.As shown in Table 1, the color, taste, and smell were similar to the Example and Comparative Example, but in the evaluation of texture and overall preference, the Example prepared according to the present invention received an excellent evaluation compared to the Comparative Example.
본 발명에 따라 제조된 쌀국수는 종래 쌀국수과 유사한 색감, 맛, 향을 유지하면서도 조직감 평가에서 우수한 평가를 받았다. 따라서, 본 발명의 해조류 숙성 원료에 의해 종래 쌀국수에 비해 현저히 향상된 쫄깃한 식감을 확인할 수 있었다. The rice noodles prepared according to the present invention received excellent evaluations in the texture evaluation while maintaining the color, taste, and aroma similar to those of conventional rice noodles. Therefore, it was confirmed that the chewy texture was significantly improved compared to the conventional rice noodles by the raw material for aging seaweed of the present invention.
Claims (6)
(b) 상기 해조류 혼합물을 12 시간 내지 48 시간 동안 숙성하여 해조류 숙성 원료를 제조하는 단계;
(c) 상기 해조류 숙성 원료에 쌀가루, 전분 및 이스트를 첨가한 후 혼합하여 1차 반죽을 제조하는 단계;
(d) 1차 반죽을 발효시키는 단계;
(e) 발효된 1차 반죽을 10 내지 30˚C 까지 냉각하는 단계;
(f) 냉각된 1차 반죽을 믹싱하여 2차 반죽을 제조하는 단계;
(g) 2차 반죽을 성형기에서 익혀서 압출 성형하여 면을 제조하는 단계;
(h) 상기 면을 1 내지 10˚C에서 저온 숙성하는 단계;
(i) 저온 숙성된 상기 면을 -30 내지 -45˚C의 온도로 10 내지 24시간 동안 급속동결하는 단계; 및
(j) 급속동결된 상기 면을 상온에서 6 내지 15시간 동안 해동하고, 건조기로 12 내지 48 시간 동안 건조시켜 쌀국수를 제조하는 단계;를
포함하는 해조류 쌀국수의 제조방법.
(a) preparing a seaweed mixture by adding kelp powder, seaweed powder, seaweed powder, agar, amino acids and dietary fiber to water and stirring for 5 minutes to 1 hour;
(b) aging the seaweed mixture for 12 to 48 hours to prepare a raw material for aging seaweed;
(c) preparing a primary dough by adding rice flour, starch and yeast to the raw material for aging seaweed and mixing;
(d) fermenting the primary dough;
(e) cooling the fermented primary dough to 10 to 30 ˚C;
(f) mixing the cooled primary dough to prepare a secondary dough;
(g) preparing noodles by extruding the secondary dough in a molding machine;
(h) low-temperature aging the noodles at 1 to 10 ˚C;
(i) quick-freezing the noodles aged at a low temperature at a temperature of -30 to -45 ˚C for 10 to 24 hours; and
(j) thawing the quick-frozen noodles at room temperature for 6 to 15 hours and drying them with a dryer for 12 to 48 hours to prepare rice noodles;
A method for producing seaweed rice noodles comprising
물 100 중량부에 있어서,
다시마 분말 10 내지 50 중량부;
미역 분말 10 내지 50 중량부;
톳 분말 5 내지 40 중량부;
한천 1 내지 10 중량부;
아미노산 1 내지 10 중량부; 및
식이섬유 5 내지 20 중량부;를
혼합하고, 교반한 것을 특징으로 하는 해조류 쌀국수의 제조방법.
The method of claim 1, wherein in step (a), the seaweed mixture comprises:
In 100 parts by weight of water,
10 to 50 parts by weight of kelp powder;
10 to 50 parts by weight of seaweed powder;
5 to 40 parts by weight of hibiscus powder;
1 to 10 parts by weight of agar;
1 to 10 parts by weight of amino acids; and
5 to 20 parts by weight of dietary fiber;
A method for producing seaweed rice noodles, characterized in that it is mixed and stirred.
상기 해조류 숙성 원료 100 중량부에 있어서,
쌀가루 500 내지 1,500 중량부;
전분 50 내지 400 중량부; 및
이스트 10 내지 100 중량부;를
첨가한 후 혼합한 것을 특징으로 하는 해조류 쌀국수의 제조방법.
The method of claim 1, wherein in step (c), the first dough is
In 100 parts by weight of the seaweed aging raw material,
500 to 1,500 parts by weight of rice flour;
50 to 400 parts by weight of starch; and
10 to 100 parts by weight of yeast;
A method for producing seaweed rice noodles, characterized in that after adding the mixture.
상기 다시마 분말, 미역 분말, 톳 분말 및 쌀가루는 200 내지 500 메쉬로 분쇄된 것을 특징으로 하는 해조류 쌀국수의 제조방법.
According to claim 1,
The method for producing seaweed rice noodles, characterized in that the kelp powder, seaweed powder, seaweed powder and rice flour are pulverized to 200 to 500 mesh.
상기 아미노산은 글리신인 것을 특징으로 하는 해조류 쌀국수의 제조방법.
According to claim 1,
The method for producing seaweed rice noodles, characterized in that the amino acid is glycine.
상기 식이섬유는 셀룰로오스인 것을 특징으로 하는 해조류 쌀국수의 제조방법. According to claim 1,
The method for producing seaweed rice noodles, characterized in that the dietary fiber is cellulose.
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| KR100445258B1 (en) | 2002-05-27 | 2004-08-21 | 씨제이 주식회사 | The method for preparing a rice noodle |
| KR20080098948A (en) * | 2007-05-08 | 2008-11-12 | 박주환 | Noodle including seaweed and natural material and manufacturing method thereof |
| KR20120005155A (en) | 2010-07-08 | 2012-01-16 | 홍인수 | Process for the production of instant rice noodle using the molokia |
| JP5186615B2 (en) * | 2010-05-13 | 2013-04-17 | オリエンタル酵母工業株式会社 | Quality improvement method for breads |
| JP5503506B2 (en) * | 2010-11-16 | 2014-05-28 | 幸雄 武村 | Method for producing seaweed extract |
| KR102060134B1 (en) * | 2018-07-25 | 2020-02-12 | 주식회사 신세계푸드 | COMPOSITION FOR MAKING RICE NOODLE, RICE NOODLE USING THE SAME AND manufacturing method of RICE NOODLE |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100445258B1 (en) | 2002-05-27 | 2004-08-21 | 씨제이 주식회사 | The method for preparing a rice noodle |
| KR20080098948A (en) * | 2007-05-08 | 2008-11-12 | 박주환 | Noodle including seaweed and natural material and manufacturing method thereof |
| JP5186615B2 (en) * | 2010-05-13 | 2013-04-17 | オリエンタル酵母工業株式会社 | Quality improvement method for breads |
| KR20120005155A (en) | 2010-07-08 | 2012-01-16 | 홍인수 | Process for the production of instant rice noodle using the molokia |
| JP5503506B2 (en) * | 2010-11-16 | 2014-05-28 | 幸雄 武村 | Method for producing seaweed extract |
| KR102060134B1 (en) * | 2018-07-25 | 2020-02-12 | 주식회사 신세계푸드 | COMPOSITION FOR MAKING RICE NOODLE, RICE NOODLE USING THE SAME AND manufacturing method of RICE NOODLE |
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